Influence of brine concentration on Atlantic salmon fillet salting
作者： L Gallart-Jornet , JM Barat , T Rustad , U Erikson , I Escriche
DOI: 10.1016/J.JFOODENG.2006.05.018
关键词:
摘要: Smoked salmon is one of the fish products traditionally consumed in Europe. The conventional smoking process includes brine or dry-salting, and/or drying at low temperatures. salting stage critical steps to obtain a safe and good quality product. effect different concentrations (4%, 10%, 15%, 18% 25% NaCl w/w) dry on kinetics yield Atlantic fillets were investigated. This was used predict final commercial smoked results indicated that concentration significantly affected total weight changes fillets. gain increased with decreasing concentration, salted gave lowest yield. Regarding texture properties, hardness elasticity decreased increasing coupled drop water holding capacity. use 15% highest predicted end process.
elsevier.com
sci-hub.se 参考文章(37)
Olai Einen, Magny S Thomassen, Starvation prior to slaughter in Atlantic salmon (Salmo salar): II. White muscle composition and evaluation of freshness, texture and colour characteristics in raw and cooked fillets Aquaculture. ,vol. 169, pp. 37- 53 ,(1998) , 10.1016/S0044-8486(98)00332-9
Gustavo V. Barbosa-Cánovas, Pedro Fito Maupoei, Enrique Ortega-Rodriguez, Food Engineering 2000 ,(1995)
William Horwitz, Official Methods of Analysis of AOAC International AOAC official method 985.29. ,(2006)
John Crank, The mathematics of diffusion ,(1956)
Marit Espe, Ragnar Nortvedt, Øyvind Lie, Hannes Hafsteinsson, Atlantic salmon (Salmo salar, L.) as raw material for the smoking industry. I: effect of different salting methods on the oxidation of lipids Food Chemistry. ,vol. 75, pp. 411- 416 ,(2001) , 10.1016/S0308-8146(01)00228-X
Sveinung Birkeland, Anna Maria Bencze Rørå, Torstein Skåra, Bjørn Bjerkeng, Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets Food Research International. ,vol. 37, pp. 273- 286 ,(2004) , 10.1016/J.FOODRES.2003.12.004
Gerald Offer, John Trinick, On the mechanism of water holding in meat: The swelling and shrinking of myofibrils Meat Science. ,vol. 8, pp. 245- 281 ,(1983) , 10.1016/0309-1740(83)90013-X
JM Barat, L Gallart-Jornet, A Andrés, L Akse, M Carlehög, OT Skjerdal, None, Influence of cod freshness on the salting, drying and desalting stages Journal of Food Engineering. ,vol. 73, pp. 9- 19 ,(2006) , 10.1016/J.JFOODENG.2004.12.023
A Andrés, S Rodríguez-Barona, JM Barat, P Fito, None, Note: Mass Transfer Kinetics During Cod Salting Operation Food Science and Technology International. ,vol. 8, pp. 309- 314 ,(2002) , 10.1106/108201302031117
Kristin Anna Thorarinsdottir, Sigurjon Arason, Margret Geirsdottir, Sigurdur G. Bogason, Kristberg Kristbergsson, Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry Food Chemistry. ,vol. 77, pp. 377- 385 ,(2002) , 10.1016/S0308-8146(01)00349-1